Since starting her website, Food in Jars in 2009, Marisa McClellan has written four cookbooks on the subject including Food in Jars: Preserving in Small Batches Year-Round, Preserving By the Pint, Naturally Sweet Food in Jars, and Food in Jars: 140 Ways to Cook, Bake, Plate, and Share Your Homemade Pantry all published by Running Press.
They’re ideal books for people who love canning but don’t always know how to make the most of their homemade goodies. Here are some fun recipes to try.
Pesto
Makes 1 cup pesto
I make pesto with herbs, such as basil, parsley, or cilantro, as well as flavorful, tender greens, such as arugula, mustard, or young kale. This formula should work regardless of what kind of green you’re using as your base. A combination of greens is also nice, particularly if you’re trying to stretch a bundle of herbs. As far as the nuts go, I like to use walnuts, cashews, blanched almonds, or pine nuts.
- 2 cups packed greens or herbs, tough stems removed
- ½ cup nuts, toasted
- ¼ cup grated Parmesan cheese
- 3 garlic cloves
- ½ cup olive oil, plus more if needed to top
- Salt and freshly ground black pepper
In the work bowl of a food processor, combine the greens, toasted nuts, Parmesan cheese, and garlic. Pulse until a paste begins to form. Remove the lid and scrape down the bowl, if necessary.
Once you’ve gotten to a chunky paste, slowly stream in the olive oil with the motor running and process until well combined. Taste and add the salt and pepper to taste.
Use the pesto immediately, or pack it into 4-ounce/125 ml freezer-safe containers to preserve for a longer period of time. Top the pesto with a thin layer of olive oil to prevent freezer burn and discoloration. It will keep in the refrigerator for at least 1 week, or in the freezer for up to 1 year.
Jam-Glazed Nuts
Makes about 4 cups
Recommended Preserves: Choose preserves that you’d like to eat on a peanut or almond butter sandwich. My absolute favorite jam to use is pear vanilla, but grape is also wonderful.
- 1 pound raw almonds, peanuts, cashews, walnuts, or pecans (or a combination thereof)
- 6 tablespoons jam or marmalade
- 2 tablespoons unsalted butter
- 1 ½ teaspoons flaky finishing salt
Preheat the oven to 350°FLine a large, rimmed baking sheet with parchment paper or a silicone baking mat.
In a large, dry skillet, toast the nuts over medium heat, stirring frequently so that they don’t burn.
In a small saucepan, melt the jam and butter together. When the nuts are looking lightly toasted and are smelling nutty, pour the jam mixture over the nuts and toss to coat.
Spread the toasted nuts on the prepared baking sheet. Bake for about 10 to 15 minutes, checking regularly, until the bits of glaze have started to brown.
Remove the nuts from the oven and dust them with salt. Let them cool completely so that the glaze has a chance to harden and adhere. Once cool, break apart any nuts that are stuck together.
Store the finished, cooled nuts in an airtight container for up to 1 month.
Adaptable Chutney
Makes 3 pint-size
This chutney will work with apples, apricots, cherries, nectarines, peaches, pears, or plums. I typically peel the apples and peaches before stirring them into a batch of chutney, but all the other fruits can keep their skins. Remove the pits and cores as needed.
- 4 pounds fruit, prepped and chopped
- 1 medium-size yellow onion, minced
- 2 cups golden raisins
- 1 ¾ cups red wine vinegar
- 2 cups packed light brown sugar
- 1 tablespoon mustard seeds (any color is fine)
- 1 tablespoon grated fresh ginger
- 1 ½ teaspoon fine sea salt
- ½ teaspoon red pepper flakes
- Grated zest and juice of 1 lemon
Combine all the ingredients in a large, nonreactive pot. Bring to boil over high heat and then lower the heat to medium-high. Cook at a brisk simmer for 45 minutes to an hour, stirring regularly, or until the chutney thickens, darkens, and the flavors start to marry.
While the chutney is finished, remove the pot from the heat. Funnel the chutney into the prepared jars, leaving ½ inch/1.25 cm of headspace. Wipe the rims, apply the lids and rings, and process the filled jars in a boiling water bath for 15 minutes.
When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to 1 year. Any unsealed jars should be refrigerated and used promptly.
About Marisa
Marisa McClellan is a food writer and canning teacher and is the voice behind Food in Jars.
Her writing has appeared in many places, including Better Homes and Gardens, New York Times, and AllRecipes. Born in Los Angeles and raised in Portland, Oregon, she has lived in Philadelphia since 2002. She lives with her husband, Scott and their twin boys.
You can also find her on her personal blog and a variety of social media channels.
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